apple and parsnip cake

They’re pink, gorgeous, and probably the ultimate sign of spring. Whether they are cherry, crabapple or magnolia blossoms; streets, parks and gardens throughout the city transform, almost overnight, with these beauties. When all this is going on here in Montréal, it also means that we are still weeks away from the start of berry season and a seasonal snacking cake can look very much like an autumn cake (minus the spring blossom styling!). Lucky for us, we still have plenty of apples and parsnips from our last harvest.

Apple and Parsnip Cake

175 g (about 1 1/4 cups) white whole wheat flour

1 1/4 tsp baking powder

3/4 tsp baking soda

1/2 tsp salt

1/2 tsp ground cinnamon

60 g sunflower seed oil or olive oil

100 g coconut sugar or muscovado

50 g maple syrup

2 large eggs

70 g unsweetened apple sauce

80 g parsnip, finely grated

75 g Granny Smith apple, peeled and grated

1/2 cup chopped pecans or hazelnuts (optional, I did not use any)

Preheat oven to 350°F.

Combine the first 5 ingredients in a bowl.

In the bowl, beat together oil, sugar, maple syrup, eggs and apple sauce. I actually do this manually.

Add the dry ingredient mixture to the wet mixture and stir to combine.

Looks great Annika ☺️ Lovely captures of cake👍 I feel that the photographs are bit darker ( though I am not a pro in photography) Its just my opinion. Is there any specific reasons for your pics to be slightly​ darker than usual? I have noticed in most of your recipe pictures but the pics are great always. Just wanted to share this with​you ☺️

Parsnips are very versatile. I love using them for soups, savoury pies, cakes, muffins… and just plain roasting them with other root vegetables for a quick and easy side dish. Do give them a try! And thank you!

Parsnips are also one of my favourite vegetables. So comforting and such a distinctive flavour. So you can imagine I absolutely cannot wait to make this cake. The flavours are calling to me. Thank you, Annika – another fabulous recipe! x